The key to light and fluffy pancakes is not overmixing the batter. As soon as the dry and wet ingredients are combined, stop mixing. Overmixing the batter releases too much gluten, which makes pancakes tough. Gently fold the batter with a spatula until just combined. The batter should still be slightly lumpy.
For extra flavor, add mix-ins to the batter. Fresh or frozen blueberries, bananas, or chocolate chips are classic additions. You can also add spices like cinnamon, nutmeg or lemon zest. For chocolate pancakes, add a few tablespoons of cocoa powder and chocolate chips.
Use buttermilk or a buttermilk substitute in place of regular milk. Buttermilk adds a slight tang that enhances the flavor of pancakes. If you don’t have buttermilk, combine 1 tablespoon lemon juice or vinegar with 1 cup milk. Let it sit for 5 minutes before adding to the batter.
Add a bit of sugar, about 1 to 2 tablespoons per cup of flour. Just a little sugar helps enhance the flavor of pancakes without making them taste sweet. You can use white sugar, brown sugar, honey or maple syrup.
Use melted butter in place of oil. Butter adds a rich, creamy flavor to pancakes that oil lacks. Melt a few tablespoons of butter and add to the wet ingredients. You can also brush the pancakes with melted butter after flipping.
For extra fluffiness, separate the egg yolks and whites. Whip the egg whites until soft peaks form and gently fold into the batter. The egg whites will make the pancakes lighter and airier.
Cook the pancakes on a hot griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the griddle, spacing them apart. Cook until bubbles start to appear on the surface, about 2 to 3 minutes. Flip and cook the other side until lightly browned.
Serve the pancakes with maple syrup, fresh fruit, whipped cream or your favorite toppings. Enjoy your light and flavorful pancakes!
